Cajun Catfish with Slaw

What is it about Cajun blackened fish and cole slaw that I love so much?  Paul Prudhomme would be smiling down on us now with this dish - God bless his soul :-))
Slaw Dressing:
1 rounded Tbsp grainy mustard
1 Tbsp Worcestershire sauce
2 Tbsp rice vinegar
1/4 cup olive oil
1 tsp wasabe paste
1/4 tsp cumin powder
1/4 tsp coriander powder

1/4 purple onion, very thinly sliced
12 oz green cabbage, very thinly sliced
1/4 red or green jalapeño pepper, finely diced
1/3 cup corn kernels (frozen is OK, thawed)
dash favorite powdered cajun seasoning

Tartar sauce:
1/4 cup good real mayonnaise
1/4 cup greek yogurt
1 Tbsp green India relish
1 clove garlic, minced

2 catfish fillets
4 tsp favorite powdered cajun seasoning
2 Tbsp olive oil
1 avocado, pitted peeled and sliced

Whisk together the slaw dressing in a small bowl.

Toss the veggies together and dress with most but not all the dressing.

Stir and allow the slaw to macerate in the refrigerator for 30 minutes.

Whisk together the tartar sauce ingredients in a small bowl. Allow to rest in the refrigerator while you prepare the fish.

Meanwhile, evenly season both sides of the catfish with the cajun seasoning.

Heat the olive oil in a non-stick pan and lay the fish into the pan.

Brown gently on each side, until fish is cooked through and edges just become brown and crispy - about 10 minutes total.

Toss slaw again, check the dressing and adjust if necessary. 

Garnish with a dash of cajun seasoning. Serve fish with slaw and avocados, and tartare sauce on the side.

Serves 4.

Cook's Note:  OK let's be honest - open kimono:  I use a non-stick skillet for this, and I am sure Paul Prudhomme used an incredibly seasoned cast iron skillet.  If you have one - and it works for fish, use it!  Or you could use the new ceramic non-stick pans that can be brought to much higher temperatures recommended for plastic-based non-stick surfaces.  Otherwise use your non-stick skillet and only blacken - that is, darken :-)) as much as you feel appropriate for the non-stick you have.